Serves 2
Tiraditos covered with chili pepper creams are all the rage in Peru. Locals never get tired of these creamy and citrusy concoctions that look and feel so elaborate and gourmet, despite the actual simplicity of their preparation. This recipe is a creation of chef Roberto Cuadra.
2 tablespoons red ají limo paste
1 tablespoon vegetable oil
1 pound fish fillet
1 teaspoon mashed garlic
Salt and pepper
Juice of 4 limes
2 tablespoons parsley, sliced
1. Combine the ají limo paste in a bowl with the vegetable oil and blend until smooth.
2. Cut the fish in wafer-thin slices, like carpaccio. Season with mashed garlic, salt, and pepper. Spread the slices on two plates.
3. Combine the ají limo cream with the lime juice. Pour over the fish and sprinkle with parsley. Serve immediately.
To make a different version of this tiradito substitute the ají limo with ají amarillo. This will give the cream a bright yellow color with a floral aroma. You can also use rocoto or any other chili pepper.